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BBQ Shrimp and Grits

(Serves 4)

A perfect blend of Southern comfort and barbecue goodness that will leave your taste buds dancing with delight. This meal is shrimply the best!

You Will Need

For the grits:
¾ cup corn grits
6 ounces cheese of choice (we used parmesan)
Salt to taste
3 tablespoons butter

For the shrimp:
2 tablespoons oil
1 clove garlic, minced
¾ cup onion, diced
1 cup bell pepper, chopped (we used yellow and green
1 lb shrimp, tail off and thawed
1 cup tomato, diced
⅓ cup stock (chicken preferably)
1 pouch Riega BBQ Glazed Salmon Seasoning
Salt and pepper to taste
2 tablespoons parsley, chopped

  1. Bring 3.5 cups of water to a boil and reduce the heat. Add the grits and stir often to prevent clumping, for about 15 minutes, or until cooked. 
  2. Remove from the heat. Add cheese, salt and butter. Stir until melted and the ingredients are combined. Set aside. 
  3. For the shrimp, add two tablespoons of oil to a large skillet on medium high heat. Add garlic, onion and bell pepper. Saute for a few minutes until fragrant. Add shrimp and stir frequently until they turn pink. 
  4. Add the diced tomato, chicken stock, Riega Seasoning, salt/pepper and mix. Bring to a boil. Remove from heat quickly after to prevent shrimp from overcooking. 
  5. On a plate or bowl, layer grits with shrimp on top. Add a little liquid leftover from the pan as the sauce. Garnish with chopped parsley and enjoy!